I seem to be doing an awful lot lately of a thing I always said I would never do on this here blog, which is writing about recipes that taste fabulous but that, well, didn’t take a great picture. Part of this is because the Southern husband always tells me my pictures are fabulous (this is the definition of love is blind, just for the record) and part of this is because some recipes are just plain too scrumptious for me not to share. And this is why you are getting this recipe for clam chowder baked potatoes. They may not be pretty, but they have a spectacular personality!
Picture this with me if you will: a warm and wonderful baked potato is sitting in front of you. You scoop out the fluffy insides and mash them up together with a mixture of sauteed shallots, chopped celery, clam juice, cream and minced clams, and then you stuff that whole glorious mixture back into the potato skin shell. The result is a wonderful, chowdery concotion of clams and potato that turns an innocent baked potato into a scrumptious one plate supper. The potato itself may LOOK like Cinderella before the fairy godmother showed up, but after one bite this potato turns into a princess.
And speaking of princesses, and just so I can keep my unblemished record of not putting up any posts that don’t have at least ONE picture of something beautiful, here’s a totally unrelated picture of the Southern daughter looking like a princess.
I know, I know. But mamas are allowed to work their babies into any conversation, even one about clam chowder baked potatoes!
- 4 russet potatoes, scrubbed, baked and slightly cooled
- 3 tablespoons butter
- 1 shallot, chopped
- 2 stalks celery, sliced thinly
- 1/4 cup heavy cream, room temperature
- 2 6 ounce cans minced or chopped clams, drained and juice reserved
- Salt and pepper
- Preheat oven to 400 (or if you have baked the potatoes in the oven, just leave it on. When the potatoes are cool enough to handle, cut an oval in the top of each of them. Carefully scoop out the insides and put in a medium sized bowl.
- Melt the butter in a medium skillet over medium high heat. Add shallot and celery and saute until tender, about 3-5 minutes.
- Add 1/4 cup reserved clam juice and 2 tablespoons butter to potato insides and mash well. Add heavy cream in small amounts until the potatoes are the consistency you like (they should look like regular mashed potatoes – you might not need all the cream.
- Stir celery mixture and minced clams into the potatoes, and add salt and pepper to taste.
- Stuff the potato shells with the mashed potato mixture. Place potatoes on a baking sheet and bake until warmed through, about 10-15 minutes. Serve at once.